How to make great soup? How to thicken soup which is a bit too runny?
To make a velvety smooth soup, add 2 to 4 dessertspoons of Régilait powdered milk to your soup recipes before blending them.
A velvety smooth and creamy texture is critical when it comes to soup… use Régilait powdered milk for an easy way to make super smooth soup. It really is child’s play!
Which type of powdered milk should I use?
You can use Régilait semi-skimmed, full-fat or skimmed powdered milk.
What quantity of powdered milk should I use?
The number of spoonfuls is to give you an idea; the actual quantity you use will depend on the texture you want to achieve. Start with 2 spoonfuls of powdered milk and add more if necessary.
Add the powdered milk to the soup before blending. You could also use a whisk instead of a blender.
If your defrosted soup from the freezer is too runny, you will not need a blender. Just add 1 to 2 dessertspoons of powdered milk and whisk thoroughly.
As an extra benefit, you will also get a thicker, more uniform consistency.
Other advantages of adding powdered milk to soup:
Powdered milk can also be used as a binding agent. It gives the soup a better, more uniform consistency. The texture will be thicker and more enjoyable.
Powdered milk gives soup a milder taste, offsetting the strong taste of vegetables such as cauliflower, broccoli, leek, spinach, etc., as well as offsetting the acidity of tomatoes and the bitterness of chicory.
Powdered milk also takes the strength and heat out of spices.
To release the flavour of the vegetables, always start by frying them off gently in a little oil or butter.